This is the star of Shantou. The 4 season platter of stew goose innards …. from left is the liver, the intestines deep fried, wings and tongue. I don’t take spare parts but from the look from others, it is very tasty. The whole plate is cleared in a jiffy.
The stew sauce pot is age more than 60 years according to Hugo. Imagine there are variety number of meats stewed daily for the past 60 years.
Next we were served the goose and duck meat platter which also stewed in the same sauce. The platter consist of fried bean curd, goose meat, pork and pork intestines.
Fresh Wild Tong Oh Vege blanched and tossed with superior soya sauce
Mix Vegetable Soup Pot. There are 7 types of fresh vegetable cook together in a claypot. It may sound mixed up but it taste really good! All are organic and vegetables from the wild. Not the planted type.
Fried Spice Prawn